David Lebovitz's Mint Chip Ice Cream.
You are going to need these items:
1 cup (250 ml) whole milk
3/4 cup (150 g) sugar
2 cups (500 ml) heavy cream
pinch of salt
2 cups packed (80 gr) fresh mint leaves
5 large egg yolks
5 ounces (140 gr) bittersweet or semisweet chocolate, chopped
recipe and then put the mixture in the freezer, stirring occasionally until it is frozen solid. If you have a large type baking pan to use, that's the best sort (like a lasagna type of pan). What the ice cream maker does is make it smoother, which is nice, but shouldn't stop your ice cream making. Just so you know.
And while you are enjoying your ice cream, please give a thought to the people of Japan who are, as we speak, being affected by a huge earthquake, 8.9 on the scale, as well as Sendai, the town wiped out by the ensuing tsunami. As I type, those waves are headed east, toward the Pacific islands, toward Hawaii, toward the US West coast. Let us hope for the best for all in front of those waves.